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I almost forgot to share the vanilla bourbon caramel sauce recipe that I mentioned in the pumpkin Greek yogurt banana bread the other day! This vanilla bourbon caramel sauce is a pretty standard caramel sauce with the seeds from a vanilla bean and a splash of bourbon added to add a depth of flavour and to give it an even more amazing aroma. Caramel sauce can be a bit tricky to make at first but once you get the hang of it, it is really easy! In fact the hardest thing about it is that it requires you to watch it the whole time because if you take yours eyes of of it for a few seconds it can burn really quickly. So other than having to dedicate 20-30 minutes of time to making it, it as simple as melting some sugar, bringing it to a boil and cooking it until it turns a nice amber colour. All that remains is to carefully add the cream followed by the butter and any flavourings that you want, in this case the vanilla and the bourbon.

Just look at all of those amazing flecks of vanilla bean seeds in there!

Not to get into a semantic debate about nothing, but Jack Daniel's is Tennessee Whiskey. Legal definition of Tennessee Whiskey: "a straight Bourbon Whiskey authorized to be produced only in the State of Tennessee".

Nope, not all Tennessee whiskey is bourbon. This isn't a semantic argument, it is defined legally by the U.S. Gov't.(Which definition also holds in Canada per agreements about imports and labeling).

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption[2] must be:made from a grain mixture that is at least 51% corn;[3]aged in new, charred-oak barrels;[3]distilled to no more than 160 (U.S.) proof (80% alcohol by volume);[3]entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume);[3] and bebottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).[4]

Wow negative nellies, get a life! The recipe isn't about a cocktail, its a sauce and the alcohol cooks out. So use whatever you have, bourbon or whiskey. I've made a similar sauce and its amazing with chocolate cake too.

Anonymous: No one is being negative...people are posting informative comments. I, for one, am learning something. Sauce looks amazing Kevin..will definitely try it, using an immitation extract (boo hiss) because booze is illegal in the country I'm living in but I'm sure I can make it almost as tasty ;-)

Anonymous: This caramel sauce will thicken in the fridge but not harden. If I want to drizzle it on something, I like to bring it up to room temperature first and if I want it more syrup-y I give it 20 seconds in the microwave.

Anonymous: After simmering for the 15-20 minutes the water should have completely cooked off and the melted sugar should turn a nice amber colour. Really the water is just there to help the sugar melt uniformly and you can omit it completely and speed things up.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.